1 whole chicken
1 stalk celery, broken into pieces
1/2 onion in hunks
Salt
Tarragon
Sage
Butter

Wash and pat dry the whole chicken. Poke into the cavity: sprinkling of salt, tarragon, sage, pieces of celery and hunks of onion. Put whole chicken on a rack or broiling pan, breast side down. Melt butter, add tarragon and sage to the butter. Baste the chicken with the melted butter mixture. Bake chicken for 1 1/2 to 1 3/4 hours at 350 degrees. Baste with butter often during baking process for brownness and flavor. Surround with root vegetables for a 1 dish meal (potatoes, carrots, onions, and turnips.) Before putting vegetables in, clean them, cut them into uniform pieces to cook evenly and baste them with either the butter mixture or cover them with vegetable oil before they go into the oven. As chicken is basted, turn and check the vegetables for doneness. For potatoes (cut in at least quarters) the oven temperature may need to be increased to 425 degrees for the last 15 minutes, to brown and crisp them.